Oriental-style Chicken With Guacamole

4 Chicken breasts, skin removed 6 spring onions 2 tbsp. sesame seeds, toasted For the Marinade 4 tbsp olive oil 2tbsp sesame oil Juice of lime or lemon Lobe of fresh ginger, crushed 2 chillies, red or green, finely chopped Bunch of coriander, leaves removed, chopped 2 tbsp Soy sauce 2 tbsp honey 1 tbsp Worcestershire sauce For the Guacamole 2 ripe avocados, skinned and chopped Juice of 2 limes, I clove garlic, mashed 4 tbsp fresh coriander, chopped 1 red chilli, finely chopped 1 shallot, finely chopped 150 ml (1/2 pint) olive oil Splash of Tabasco Coarse salt flakes and pepper
Preparation method: 
Mix marinade ingredients in large bowl and add sliced chicken breasts in 1cm (1/2 inch) strips, gently mix. Leave for at least an hour. For guacamole put avocados in bowl; pour over lime juice and rest of ingredients. Mix well and season. Clingfilm if not using straight away and put in cool place. Pre-heat oven to 200 degrees C/400F/Gas 6. Heat wok and quickly sear the marinated chicken strips to colour well. Transfer to baking sheet and cook in oven for further five minutes. Remove and season with coarse sea salt flakes and freshly ground pepper. Sprinkle with spring onions, sliced on the bias, and toasted sesame seeds and serve with guacamole.

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